Homemade Pita Bread
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
2 1/2 cups whole wheat flour1 cup all purpose flour2 tsp salt1 1/2 tsp instant yeast1 tbsp olive oil1 cup water, plus more as needed
Combine flour, salt and yeast in a bowl.
Add the tablespoon of oil and water, stirring. Once mixed, the dough should be in a well-defined, barely sticky, easy to handle ball. If it is too dry, add water 1 tbsp at at time and mix again. If it is too wet, add another tbsp or two of flour and mix briefly. Turn the dough out onto a floured counter or tabletop and knead for 1 minute by hand.
Lightly oil a large bowl (or spray w/cooking spray) and pu the round of dough in it. Cover and let rise until it has about double in bulk, about 2 hours. Deflate the dough ball and divide it into 6-12 pieces (Nut. info is calculated for 12). Keep all pieces lightly floured and covered. Preheat the oven to 500 F. If you have baking stones, use them; if you do not, place a baking sheet on each oven rack [this works best if you have one rack on the very bottom and one on the very top].
On a lightly floured surface, flatten each piece into a disk, then roll it out ot 6-8 inch circle. Lightly flour each circle as you finish it, and cover it; DO NOT stack.
When the oven is preheated, place as many of the pita rounds as will comfortably fit on your stones or baking sheets (start with the rounds you rolled out first). In 2 to 3 minutes, the dough will puff up; remove it from the oven and repeat the process. If the breads do not puff up, they will still be fine, but next time try to make sure that there are no creases or seams in the dough after rolling it out.
Number of Servings: 12
Recipe submitted by SparkPeople user FIONAFAE.
Add the tablespoon of oil and water, stirring. Once mixed, the dough should be in a well-defined, barely sticky, easy to handle ball. If it is too dry, add water 1 tbsp at at time and mix again. If it is too wet, add another tbsp or two of flour and mix briefly. Turn the dough out onto a floured counter or tabletop and knead for 1 minute by hand.
Lightly oil a large bowl (or spray w/cooking spray) and pu the round of dough in it. Cover and let rise until it has about double in bulk, about 2 hours. Deflate the dough ball and divide it into 6-12 pieces (Nut. info is calculated for 12). Keep all pieces lightly floured and covered. Preheat the oven to 500 F. If you have baking stones, use them; if you do not, place a baking sheet on each oven rack [this works best if you have one rack on the very bottom and one on the very top].
On a lightly floured surface, flatten each piece into a disk, then roll it out ot 6-8 inch circle. Lightly flour each circle as you finish it, and cover it; DO NOT stack.
When the oven is preheated, place as many of the pita rounds as will comfortably fit on your stones or baking sheets (start with the rounds you rolled out first). In 2 to 3 minutes, the dough will puff up; remove it from the oven and repeat the process. If the breads do not puff up, they will still be fine, but next time try to make sure that there are no creases or seams in the dough after rolling it out.
Number of Servings: 12
Recipe submitted by SparkPeople user FIONAFAE.
Nutritional Info Amount Per Serving
- Calories: 132.4
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 194.0 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 3.3 g
- Protein: 4.4 g
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